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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

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Cover of 'Water Stress in Biological, Chemical, Pharmaceutical and Food Systems'

Table of Contents

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    Book Overview
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    Chapter 1 The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and Amorphous Solids
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    Chapter 2 Food Preservation by Nanostructures-Water Interactions Control
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    Chapter 3 Water and Food Appearance
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    Chapter 4 Maillard Reaction in Limited Moisture and Low Water Activity Environment
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    Chapter 5 Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials
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    Chapter 6 Low-Temperature Mobility of Water in Sugar Glasses: Insights from Thermally Stimulated Current Study
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    Chapter 7 Functional Behavior of Different Food Components as Affected by Water and Physical State
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    Chapter 8 Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in the Polymer Matrix
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    Chapter 9 Glass Transition Observed with Cross-Linked Dextrans Containing a Small Amount of Water
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    Chapter 10 Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes
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    Chapter 11 Characterization of a Hydrate–Dehydrate System with Critical Transitions in the Typical Range of Processing and Storage Conditions
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    Chapter 12 Viscoelastic Sorption Behavior of Starch and Gluten
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    Chapter 13 Molecular Weight Effects on Enthalpy Relaxation and Fragility of Amorphous Carbohydrates
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    Chapter 14 Effect of Dehydration Conditions on the Bulk and Surface Properties of the Resulting Dehydrated Products
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    Chapter 15 Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications
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    Chapter 16 Understanding Cryopreservation of Oyster Oocytes from a Physical Chemistry Perspective
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    Chapter 17 The Role of Water in the Cryopreservation of Seeds
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    Chapter 18 Water Activity and Microorganism Control: Past and Future
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    Chapter 19 On Modeling the Effect of Water Activity on Microbial Growth and Mortality Kinetics
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    Chapter 20 Importance of Halophilic and Halotolerant Lactic Acid Bacteria in Cheeses
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    Chapter 21 Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution
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    Chapter 22 Phase Transitions in Sugars and Protein Systems: Study of Stability of Lysozyme in Amorphous Sugar Matrices
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    Chapter 23 An Exhaustive Study on Physicochemical and Structural Changes During Drying of Apple Discs
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    Chapter 24 Defining High and Low Spray Drying Temperatures for Aloe vera Gel
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    Chapter 25 Mexican Plum ( Spondias purpurea L.) Moisture Sorption Properties
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    Chapter 26 Antioxidant Activity of Microencapsulated Capsicum annuum Oily Extract Obtained by Spray Drying
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    Chapter 27 Physical–Chemical Properties and Microstructure of Agave Powders Obtained by Spray Drying
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    Chapter 28 Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads
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    Chapter 29 Rheology and Stability of Citral/Sugar Microemulsions
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    Chapter 30 Response Surface Methodology to Assay the Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility of Gluten-Free Pasta Formulations
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    Chapter 31 Effects of a w Reduction and Type of Sugar in Rheological Behavior, Water Mobility, and Structural Changes in Apples
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    Chapter 32 Effect of Water Content on Thermo-Physical Properties and Freezing Times of Foods
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    Chapter 33 Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice
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    Chapter 34 Freezing Rate Effect on Thermal Transition of Blueberries
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    Chapter 35 Glass Transition Temperature of Some Thai Fruits Using Differential Scanning Calorimetry: Influence of Annealing and Sugar Composition
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    Chapter 36 Effect of Emulsifier on Complex Formation and In Vitro Digestibility of Gelatinized Potato Starch
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    Chapter 37 Influence of Alcohols and Polyols on the Behavior of Aqueous Solutions of β-Lactoglobulin at pH 5.5
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    Chapter 38 Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder
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    Chapter 39 Active Edible Films Based on Modified Corn Starch for Food Applications
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    Chapter 40 Influence of Moisture Content and Temperature on the Stability of a Dehydrated Probiotic Dairy Product Containing Bifidobacterium infantis or Lactobacillus acidophilus
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    Chapter 41 Effect of Relative Humidity on Shrinkage and Color Changes in Dehydrated Strawberry
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    Chapter 42 Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue
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    Chapter 43 Water Activity Depression of Tejocote Fruit ( Crataegus pubescens ) Using Osmotic Solutions and Pressure Gradients
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    Chapter 44 Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer
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    Chapter 45 Effect of Sugars on the Release of Aroma Compounds in Model Systems
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    Chapter 46 Wetting Behavior of Chitosan Solutions on Blueberry Epicarp With or Without Epicuticular Waxes
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    Chapter 47 Influence of Brine Concentration on Moisture and NaCl Transport During Meat Salting
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    Chapter 48 Relationship Between Electrical Conductivity and Water Activity of Starch-Water Composites
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    Chapter 49 Water Content, a w , and Enzyme Activity (Xaa-Prolyl-Dipeptidyl Aminopeptidase) During the Germination Process of Cocoa Beans ( Theobroma cacao L.)
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    Chapter 50 Water Fraction Effect in the Rheological Behavior of Jalapeño Pepper Pulp
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    Chapter 51 Study of Water Quality Through Hydro-Chemical Signature in León, Guanajuato, Mexico
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    Chapter 52 Calorimetric and Thermogravimetric Analysis of Agave tequilana Weber Fibers
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    Chapter 53 Study of Allspice Fluidized Bed Drying ( Pimenta dioica L. Merrill) by Biochemical and Structural Analysis
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    Chapter 54 Refined Hemisphaericin Stabilization by Microencapsulation with Arabic Gum and Spray Drying
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    Chapter 55 Salt Crystallization in Chitosan Films as Affected by Solvent pH and Moisture Content
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    Chapter 56 Water Antiplasticization Effect in Biscuits as Affected by Glucose and Sucrose Addition
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    Chapter 57 Physicochemical Characterization of Regional Breads Produced in the Northern Mountains of Puebla State, Mexico
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    Chapter 58 Structural Relaxation of Salmon Gelatin Films in the Glassy State
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    Chapter 59 Relationship Between Raw Material Characteristics and Dehydration Parameters of Vegetables Dried Using a New Kind of Solar Dryer
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    Chapter 60 Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process
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    Chapter 61 Food Matrix Structure Quality Preservation: Water Removal Operation Conditions Control During Convective Drying
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Title
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Published by
Springer-Verlag New York, January 2015
DOI 10.1007/978-1-4939-2578-0
ISBNs
978-1-4939-2577-3, 978-1-4939-2578-0
Editors

Gustavo Gutierrez-Lopez, Liliana Alamilla-Beltran, Maria del Pilar Buera, Jorge Welti-Chanes, Efren Parada-Arias, Gustavo V. Barbosa-Cánovas

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The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
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Mendeley readers

The data shown below were compiled from readership statistics for 71 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 71 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 1 1%
Student > Bachelor 1 1%
Researcher 1 1%
Lecturer 1 1%
Unknown 67 94%
Readers by discipline Count As %
Biochemistry, Genetics and Molecular Biology 1 1%
Agricultural and Biological Sciences 1 1%
Chemistry 1 1%
Engineering 1 1%
Unknown 67 94%